Black bean & root vegetable stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Black beans, soaked |
| ½ | medium | Turnip, cut into rounds & each round halved |
| ¼ | teaspoon | Nutmeg |
| 1 | medium | Onion, sliced |
| 2 | larges | Carrots, quartered |
| 1 | teaspoon | Dill weed |
| 3 | larges | Potatoes, quartered |
| 2 | tablespoons | Parsley |
| 1 | medium | Parsnip, quartered |
| ½ | teaspoon | Oregano |
| ½ | cup | Green peas |
| ½ | cup | Mushrooms, halved |
| Salt & pepper | ||
| Water or stock to cover | ||
Directions
In the bottom of a large casserole dish, arrange the turnip slices & sprinkle with the nutmeg. Layer the rest of the vegetables in order, sprinkling in the herbs after each layer. Top with the soaked beans.
Pour over enough water or stock to cover & season with salt & pepper.
Cover with a good tight-fitting lid & place in an oven pre-heated to 300F. Cook for 3 hours. If you desire, add dumplings & cook for a further 30 minutes.
NOTE: I made this recipe to emphaise the taste of the root vegetables. Add whatever vegetables & herbs you wish. I used black beans to add some protein. If exchanging legumes, be sure to use ones that can stand a lot of cooking, kidney beans or chick peas, for example.
Recipe by Mark Satterly
Submitted By SANDI CUTRIGHT On 02-08-95
Related recipes
- American vegetable stew
- Beef and vegetable stew
- Beef vegetable stew
- Black bean and root vegetable stew
- Black bean and tofu stew
- Black bean short rib stew
- Black bean stew
- Caribbean black bean stew
- Hearty bean & vegetable stew
- Hearty bean and vegetable stew
- Hearty bean and vegetable stew (vegan)
- Italian bean stew (vegetarian)
- Many bean stew
- Recipe: spicy black bean stew
- Red kidney bean stew
- Spicy black bean stew
- Spicy black bean stew--vt
- Sprout, bean & vegetable stew
- Two bean stew
- Vegetable stew